Maple bourbon pecan pie has a sweet, gooey center, flaky pie crust, layer of toasted pecans and uses absolutely no corn syrup!
This post is sponsored by Bob's Red Mill. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love this Maple Bourbon Pecan Pie
It has a super gooey, sweet filing. A layer of toasted pecans float on top of the best sweet and gooey maple bourbon filling. This pie is very sweet, but all good pecan pie should be!
It uses NO corn syrup! I just can't with corn syrup, especially when there are so many other better sweetener options out there! We're using maple syrup in lieu of it and it makes for an even better pecan pie!
It's got a perfect, flaky crust. I swapped water for bourbon in my classic pie crust recipe and oh my goodness, total game changer! Not only does it add flavor to the crust, it also helps it to be super flaky.
Ingredients for Maple Bourbon Pecan Pie
- Flour- all purpose flour is used to make the perfect, flaky pie crust, and to thicken the filling. We're using Bob's Red Mill!
- Butter- used in the crust and filling, make sure it's unsalted
- Granulated Sugar- just a few tablespoons add a little sweetness to the pie crust
- Bourbon- this is an optional ingredient but adds so much flavor to the pie, and helps the crust to be extra flaky
- Maple Syrup- this replaces the corn syrup and makes for a much more delicious pecan pie! Make sure it's real, Grade A maple syrup.
- Brown Sugar- works with the maple syrup to make a super gooey filling
- Pecans- I used whole pecans but you can also use chopped pecan pieces
- Vanilla- as always I recommend using vanilla bean paste for the best flavor but extract works as well
- Salt- just a little helps bring out all the flavors in the pie
- Eggs- used to thicken the filling, make sure they're room temperature
Step by Step Instructions
Please see recipe below for complete measurements and baking times.
STEP ONE: Make the crust and chill it. Combine flour, sugar and salt in a food processor. Then add in cold butter and cold bourbon. Divide the dough in two, form into disks and wrap tightly with plastic wrap. Chill in the fridge for at least two hours.
STEP TWO: Roll out the crust and transfer to pie pan. Roll out the first disk of dough into a 10 inch circle. Carefully transfer it to a pie pan and press the crust into the bottom of the pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
STEP THREE: Make the filling. Combine maple syrup and flour in a large bowl. Then mix in melted butter, brown sugar, vanilla, bourbon and salt. Gently stir in the whisked eggs. Add in half the pecans and combine.
STEP FOUR: Assemble the pie, bake it and let it cool. Pour the filling into the prepared pie crust. Arrange the rest of the pecans on top of the pie. (This is optional. You can also just add all the pecans to the bowl and then pour into the pie crust.) Brush pie crust edges with egg wash. Bake the pie and then let it cool completely.
STEP FIVE: Cut out leaves and bake them. (Optional) If you want to make the cute leaf cutouts, roll out the other dough in a 10 inch circle and cut out leaves. Chill, brush with egg wash, then bake until golden brown.
STEP SIX: Serve the pie. Once the pie is cooled, arrange the leaf cutouts on top and serve!
Please see recipe below for complete measurements and baking times.
FAQs
Do I have to use bourbon? No, it's optional. If you don't want to use bourbon you can replace it with water in the pie crust and leave it out of the pie filling.
How do I store the pie? Store the pie covered at room temperature for up to three days.
Can I freeze this pie? Absolutely! Leftovers can be frozen for up to two weeks.
Can the crust be made ahead of time? Yes. You can make the crust up to three days before making the pie.
What if I don't want to make the decorative leaf cutouts? The pie crust recipe is for two pie crusts, one of which we will be using to cut the leaves out of. However if you don't care about the leaves you can halve the pie crust recipe, or you can save the other pie crust for another pie. The pie crust dough will stay good in the fridge for up to three days, or you can freeze it for up to two weeks.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your ingredients for the pie filling are room temperature. Room temperature ingredients will ensure a perfect filling. Let the melted butter cool to just barely warm before using it in the filling.
Make sure your butter and bourbon are cold for the pie crust. This will help to make the best pie crust. If your butter is too warm, the crust can be really difficult to work with.
Do not overbake the pie. Overbaking this pie will completely ruin the filling. The center will end up being the consistency of scrambled eggs instead of thick and gooey. You'll know the pie is done baking when the outside edges of the pie are set, but a large portion of the center is very jiggly. Usually 40 minutes at 350 degrees is the perfect amount of time!
If you make this pie, please leave a star review! It's so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
📖 Recipe
Maple Bourbon Pecan Pie (No Corn Syrup!)
Ingredients
For the Flaky Bourbon Pie Crust
- 2 ½ cups all purpose flour Bob's Red Mill
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter, cold
- 2-4 tablespoon bourbon, cold
- 1 egg, whisked for the egg wash
For the Pecan Filling
- ¾ cup maple syrup, Grade A
- 1 tablespoon all purpose flour Bob's Red Mill
- 1 cup light brown sugar, packed
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tablespoon bourbon, at room temperature
- 1 teaspoon vanilla bean paste or extract
- ½ teaspoon salt
- 3 eggs, at room temperature and whisked
- 2 cups whole pecans
Instructions
For the Flaky Bourbon Pie Crust
- If you do not want to make the decorative leaf cutouts, only make half the pie crust recipe, or save the other pie crust for another pie!
- Add flour, sugar and salt to a food processor and pulse to combine.
- While the food processor is running, add in cold butter a few pieces at a time until all is combined.
- While the food processor is running, add in the cold bourbon. Start with two tablespoons and increase from there just until you see the dough pull away from the sides and come together.
- Divide the dough in two, form into disks and wrap tightly with plastic wrap.
- Chill the dough in the fridge for at least two hours and up to three days.
- Once the dough has chilled, remove one disk form the fridge and allow it to sit out of the fridge for 15-20 minutes until it is soft but still cold.
- Roll the dough out on a floured surface until you have a 10 inch circle.
- Carefully transfer the dough to a 9 inch pie pan.
- Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
- Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge for at least 20 minutes while working on the filling.
For the Pecan Filling
- Preheat oven to 350 degrees. Place a cookie sheet in the oven while it is preheating.
- Add maple syrup and flour to a large bowl and whisk to combine.
- Add in the brown sugar, melted and slightly cooled butter, bourbon, vanilla and salt and combine.
- Add in the eggs and gently mix just until combined.
- Add in half of the pecans and stir to combine.
- Pour the filling into the prepared pie crust
- Arrange the rest of the pecans on top of the pie. (This is optional. You can also just add all the pecans to the filling mixture and then pour into the prepared crust.)
- Brush the edges of pie with egg wash.
- Place the pie on the preheated cookie sheet in the oven. Bake the pie for 38-42 minutes, just until the edges are set and a large portion of the center is very jiggly.
- Once the pie is done baking, transfer it to a cooling rack. Allow it to cool completely, at least 5 hours.
For the Decorative Leaf Cutouts (Optional)
- While the pie is cooling, remove the second dough disk from the fridge and allow it to sit out for 15-20 minutes. Again it should be soft but still cold.
- Roll the dough out on a floured surface until you have a 10 inch circle.
- Cut decorative leaves out of the dough with cookie cutters.
- Transfer the dough leaves to a parchment paper lined baking sheet.
- Let the leaves chill for at least 20 minutes.
- While the leaves chill preheat the oven to 350 degrees.
- Once the leaves are chilled brush each with egg wash.
- Bake the leaves for 15-20 minutes until golden brown.
- Let them cool completely.
Serve the Pie!
- Once the pie is completely cooled, arrange the leaves on top and serve!
- Cover left overs and store at room temperature for up to three days, or freeze for up to two weeks.
Delicious!!
I used makers mark (all I had) and the bourbon was so over powering. Each bite was like taking a sip of bourbon!
I am going to try it again, but only using 1 or 2 teaspoons instead.
This recipe was amazing. I will admit, I added bacon (used my bacon grease to sub for about a TBS of butter and cut the salt in half) and made my own GF crust. But the flavors melded perfectly. Everyone LOVED both pies.
Love love love!!!!!!! This recipe. I tried a variation that was SUPER tasty..... I soaked dried peaches in the bourbon. Then just use bourbon per recipe instructions. The subtle peach flavor goes AMAZING with the pecans!!!! Thank u!
Tried making this numerous times and the fill never sets and come out watery. Par baked the crust and cooked the filling on the stove first … that finally did the trick to a set pie without a soggy bottom
I took the pie out of the oven after 43 minutes, when the edges were set and a large portion of the center was very jiggly - as per the instructions - but my pie was more like a soupy pudding when we tried to eat it seven hours later. I also found the bourbon to be overpowering. I might try it again, but I'll cook it much longer and make sure the middle is set before removing it from the oven.